Shredded Wheat Feather Rolls - cooking recipe

Ingredients
    2/3 cup milk
    1/2 cup butter
    2 tablespoons sugar
    1 1/4 teaspoons salt
    2 (1/4 ounce) packages dry yeast
    1/2 cup warm water (105F to 115F)
    2 eggs, beaten
    4 cups all-purpose flour
    4 shredded wheat biscuits, crumbled (about 1 1/2 cups)
Preparation
    Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105\u00b0F to 115\u00b0F.
    Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, and 2 cups flour; beat at med. speed with an electric mixer until blended. Add remaining 2 cups flour and shredded wheat; beat at med. speed 1 minute, scraping sides of bowl with a spatula. Cover and let rise in a warm place, 1 hour or until doubled in bulk.
    Punch dough down, shape into 3/4 inch balls, place 3 balls in each cup of a well greased muffin pan. Cover and let rise, 45 minutes or until doubled. Bake at 375\u00b0F for 118 to 20 minutes.

Leave a comment